There’s been a whole lot of movement in the culinary world this year and the big news is coming out of the Tweed, Northern NSW. The Tweed Coast is raising the food bar, enticing the likes of Matt Kemp, Jason Barratt and a new opening from renowned Paper Daisy chef Ben Devlin.

Celebrity Chef Steven Snow (Snowy) has lead the Northern Rivers charge for a couple of decades and is at the helm of the award-winning Fins Seafood restaurant. Operating for twenty-seven years, Fins is the longest standing consecutive hatted restaurant in regional Australia. Their latest creation is the picturesque Plantation House, an exclusive wedding and events venue with unsurpassed views across to Wollumbin Mt Warning.

Executive Chef Ben Devlin has lead the team at Paper Daisy since its inception four years ago and is opening his own solo venue next month, in the picturesque beachside village of Pottsville. Pipit is a 40-seat restaurant, with a focus on local produce, woodfire cooking and quality wine.

Enter Executive Chef Jason Barratt, who will take over the reins at Paper Daisy (with big shoes to fill) Jason is well educated in the world of food. Jason gained his experience in kitchens like Stokehouse and Attika Melbourne, before his migration north to Rae’s Wategos as head chef. We can expect a full a la carte menu with a focus on produce from the Northern Rivers.

Downtown Kingscliff Bowls Club has stepped up a notch with the announcement of Michelin trained Chef Matt Kemp, who also gained a chef’s hat for his time as Executive Chef at The Byron at Bryon. Seeking a better work-life balance Matt has taken up fishing and intends to bring a more down to earth approach to his cooking and new menu at the bowls club.

The Tweed is ripe for the picking, the chefs are on point and the farmers and producers are delivering. Stay tuned for Steve Snow and Ben Devlin at the upcoming ‘Surfing chefs’ a charity event for Surfaid- the best chefs of the region on show at The Farm, Byron Bay.